How to make sourdough: it's time to learn how to make it at home once and for all for your recipes
Preparing the sourdough in a jar is really simple: by continuing to read this article you will discover how to always have it at hand for your leavened recipes. Mother yeast is generally more appreciated by those who find both fresh and dry brewer's yeast too heavy. Watch the video and discover the right foods to get rid of bloating from your belly by paying attention to everything you eat at the table!
How to make the mother yeast: the recipe of the dough
First of all, a lot of patience and love for cooking is enough, you can also do it at home. To prepare the mother yeast the essential ingredients of the recipe are these: 200 grams of flour 00, 100 ml of warm water, a tablespoon of malt (or honey or sugar). Start working the flour, adding lukewarm water from time to time, so as to obtain a soft dough. Then form a ball with the mixture and store it in a glass container, after having floured the dough a little. Make a cross on the dough so as to facilitate leavening with the incision; cover the glass container with a damp cloth and a perforated baking film with toothpicks to allow the yeast to breathe better inside the mixture. Let it rest for 48 hours at 25 °: as you will see it swell. After this time, take about 100 grams and add another 100 grams of 00 or manitoba flour and 100 ml of warm water, leaving this pasta in a jar to rest for a couple of days. This is called refreshing. After the fourth day you can start baking. If you think this is the case, then also add a little brewer's yeast to fortify the yeast. The first part of the preparation of solid mother yeast is more or less the same as that of liquid mother yeast, except for the quantities, which make the first more consistent, although equally soft, than the second.
By continuing to read you will discover all the secrets to prepare the mother yeast and always have it in the fridge available whenever you want. The secret of the mother yeast, however, is to always take care of it: make sure to refresh it and follow the procedure carefully using the right amount based on the weight ... you will see what results and what leavened!
How to make mother yeast: refreshment and care of the right temperature
If the ambient temperature changes a lot, there is a danger of mold formation. In this case, the dough must be thrown away and everything must be repeated. To make bread, pizza and all types of leavened products, use 50 grams of sourdough, 500 grams of flour (your favorite, 00 or Manitoba) plus warm water (or 50% of the flour up to 100%). The solid yeast is 50% hydrated ie the water it contains is half of the flour, while the liquid one has 100%, so it contains the same amount of water and flour. If you add a lot of water, then the weight increases and the processing by hand it becomes complicated. In this case it would be preferable to work the dough, using the planetary mixer. To better nourish the yeast in the jar and facilitate natural leavening, a new part of sugars is added to the mother yeast, i.e. refreshments are made. In this way, the same quantity of flour of the dough to be refreshed and half of the water are added. Once the dough is finished, you can leave it to rest for four hours in a narrow and long covered container, a jar is fine or any other part with these characteristics! You can use the mother yeast, when its volume has become double: to see when it is the right moment is enough to evaluate how it has grown. Before proceeding with the refreshment, you must carefully clean the jar chosen as container, but only with hot water, never with detergents. If you do not use all the dough, but only a part for refreshment , you can use the rest to prepare crackers, breadsticks and pancakes for which a more delicate yeast is sufficient. Before each refreshment, do not forget to eliminate a good part of the yeast, about half. Before each refreshment, the solid dough part must be bathed in order to remove the "bad" microorganisms that can sour it, damaging the work of the "good" ones. Have you seen how easy it is to make sourdough at home? It takes very little to have it available to make bread and other tasty recipes.
How to make mother yeast: how to preserve the dough
Microorganisms enter the production of wine, beer, cheese and sausages. They have been used in bread since ancient times and it is to the Egyptians that we owe the discovery of this leavened food. Mother yeast is something alive, which grows, reproduces and can die. Sourdough can be handed down from generation to generation. The sourdough can also remain in the refrigerator, if you decide to refresh it once or twice a week, when you don't have to use it every day. It can stay at room temperature outside the fridge in case you want to use it daily; if so it needs to be refreshed once per day. The leavening time with the mother yeast varies according to the recipes and also the temperature. Obviously, to make doughs with sourdough, it takes longer, even a day and a night. give him refreshments at least once a week, he dies. If you don't keep the sourdough at room temperature, first you have to take it out of the fridge and wait two hours, then do the r fresh and after about four hours you can start preparing classic, creative, flavored bread, breadsticks, stuffed pizzas. To make it rise earlier, some often recommend using fruit pulp, neutral yogurt or honey, that is a starter, to give the necessary input for fermentation. In this way, however, there is the risk of making the yeast excessively acidic, because a "excessive amount of bacteria. Mother yeast is particularly suitable for those who suffer from nickel allergy or are intolerant to brewer's yeast. It makes the doughs soft and light and also ensures a good scent. With mother yeast you can make many natural and tasty recipes. Mother yeast, also known as sourdough, is a real trend among foodbloggers, cooking enthusiasts and of course chefs like Luca Montersino who try their hand at its preparation every day.
How to make sourdough: the sourdough for your recipes
You can only use flour, especially if it is of excellent quality, 00 or manitoba or even wholemeal, to produce this yeast. The flour contains sugars, proteins, mineral salts suitable for starting a healthy fermentation through yeasts and bacteria. To make the mother yeast reach an optimal leavening, it takes about fifteen days, but much depends first of all on the type of flour, on the ambient temperature, on the microorganisms present in the environment. It is precisely the microorganisms present in the air and in the water that interact with the dough from which they draw their nourishment. From the second day fermentation begins and the first superficial bubbles and a slightly sour yeast smell are noticed. ready, removed the hardest surface, you can take the central part for refreshment. For the refreshment of the second day you can use semi-wholemeal flour and then the 00 flour for bread or pizza for the other refreshments. After each refreshment the yeast will grow more and more . Between the fifth and seventh day the volume of the yeast will increase by three times in less time. The bacterial flora is already fully formed. After the eighth day the volume of the yeast will triple even in half a day. Repeat the refreshment daily and then always keep it at a temperature of about 25 °. When the mother yeast is completely ready, you can keep it in water and store it to prepare your leavened products. Solid and liquid mother yeast depend only on a different treatment and can be used according to the leavened products to be prepared. You can change the liquid mother yeast into solid or from solid into liquid by changing the proportions of hydration. The beauty is that once the mother yeast has been created it adapts perfectly to your every recipe and gives it fragrance, aroma and unique taste!
Mother yeast is not only suitable for bread. Just think that at Christmas you can prepare excellent desserts with sourdough, even panettone and pandoro, with your own hands: they will be delicious.
How to make sourdough or sourdough
The mother yeast or natural yeast, also called sour dough, is formed therefore because when bacteria and fungi that are found on every surface, in the air and in the water, in contact with a dough of flour and water, they begin to ferment and the sugars turn into starches. But there are also lactobacilli, which transform sugars into lactic acid. making this paste sour. then they acidify the dough. Therefore, in natural yeast we have both an alcoholic fermentation, thanks to the saccharomycetes, and an acidic fermentation from which that particular taste and smell to the bread derives. The microflora obtained depends on the microorganisms present in the cereals and those contained in the water and in the "air. With mother yeast the bread keeps longer, it will be more digestible, the crumb will be more" pierced "in a homogeneous way. To obtain an optimal natural yeast it will be necessary to wait: once the dough becomes acid, when the microorganisms of the "environment in which we find ourselves change the sugars of the flour into starches and carbon dioxide the pasta is ready. Saccharomices Elypsoideus is present in the mother yeast, which helps the biological state of the stomach and fights pathogens of the intestine, such as salmonella. Most saccharomyces are destroyed by the heat of cooking, except for those contained in the "heart" of the bread, ie in the center part. Once cooked, the saccharomycetes return to develop in the heart of the bread, in its inner part, and enrich it with amino acids, vitamins and other substances that give it, especially the next day, its smell and its unique taste, unmistakable every time!
And now that you have learned how to make sourdough, all you have to do is get to work: done? Now let your imagination run wild and try it in a thousand ways. Homemade sourdough is a truly special ingredient: you can also donate some of it. "to friend and invite her to refresh her part to have it always ready too, she will be grateful!
How to make sourdough for pizza: every time it's a party!
Eating a pizza made with sourdough is something else entirely: a special experience. Few pizza makers make pizza with this precious technique and their premises are among the most sought after and appreciated. This is because pizza with sourdough is never indigestible; in fact, the sourdough does not weigh down, does not fill the stomach with air and is easily digested due to the fact that the dough is very soft. Especially people who are intolerant to brewer's yeast are its strong supporters. For pizza, the rising times change, as it must be rolled out, so you need a more recent sourdough that rises in the pan with different doses and heat than bread. Its dough is soft and elastic and does not bring all that thirst, which you have after eating the pizza and which derives not from the sauce, but from the leavening. Without brewer's yeast, but only with natural yeast, the pizza is soft and light. Also online on Amazon you can buy dried sourdough without the addition of brewer's yeast, ideal for the intolerant, dehydrated active dry yeast also in powder form. The third or even the fourth part of the dry yeast can be used with respect to the fresh one.
The mother yeast, in addition to giving flavor and aroma to the dough, makes bread and sweets last longer because it blocks the development of molds, has a high mineral component, calcium, magnesium, iron, zinc, vitamins and folic acid, as can be seen from the ingredients list. Lowers phytic acid, which reduces mineral absorption and attacks enzymes that help digest; acts against intolerances and celiac disease; it is also suitable for those suffering from diabetes due to the low glycemic level, it is beneficial for the intestinal flora. Therefore its slightly higher price is justified as a cost-quality ratio: the result and the goodness are priceless!
We bet you can't wait to make sourdough at home and try it for your recipes: this time you have no excuse!
